Description
Ginjo sake is a specialized brew crafted with rice polished to at least 60%, using precise, labor-intensive techniques for a more refined taste. Unlike Junmai Ginjo, this sake contains a small amount of brewer’s alcohol, enhancing its aroma, body, and smooth finish.
Founded in 1850, Suehiro Shuzo is one of Japan’s most respected breweries, located in Aizu, Fukushima. It pioneered Yamahai brewing, a method that uses spontaneous fermentation with ambient microbes and yeast—an innovation that replaced the more labor-intensive Kimoto process. The resulting sake is structured, lively, and food-friendly. Suehiro was also the first brewery to employ a Toji (brewmaster) and establish contracts with local rice farmers, strengthening community ties.
Aizu’s samurai heritage runs deep. As the last stronghold of the shogunate, its history is reflected in Suehiro Shuzo’s legacy. The brewery supplies sake to Toshogu Shrine, where Tokugawa Ieyasu, the founder of the Tokugawa Shogunate, rests. The brewery itself, a nationally protected landmark, features a traditional dark-wood façade and a sugidama—a cedar ball that marks the aging of freshly brewed sake.
Additional information
| Brand | Suehiro Kira Ginjo |
|---|---|
| CLASS | Ginjo |
| SIZE | 720 ml |
| Prefecture | Fukushima |
| Rice | Gohyaku Mangoku |
| Alcohol | 15.3% |
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